Huaraches are popular street food

By Valarie Brown Coon

Ask any Mexican family and they will tell you that huaraches, which originated in Mexico City in the 1930s, satisfy both the soles and bellies of many Mexicans. Famous as both a woven Mexican sandal and a favorite antojito or snack food, these oblong- shaped treasures serve up comfort in both senses.

Food Festival calle San Miguel
Sat, Sep 22, 5-8pm
Ancha de San Antonio 20
Pre-sale ticket prices US$75 or 1,000 pesos
At the door, US$85 or 1,100 pesos
La Conexión, Solutions, Recreo San Miguel

The oblong form of this corn dough treat is similar to the shape of the sole of a shoe, hence the term huarache, but one offers comfort to your feet while the other offers comfort to your belly!
If you are a foodie, your mouth waters for the oblong (huarache-shaped) masa harina-based snack food topped with a choice of salsas, beans, cheese, mushrooms, guisados (stews), onions, tomatoes, cilantro and vegetables.
You can taste a variety of huaraches and many other popular antojitos on September 22 during Calle San Miguel, a street food festival like no other to benefit Feed the Hungry, San Miguel’s school meals program. If you are a connoisseur of Mexican street food or just a fan, you might want to add Hugo Ortega’s just-released Street Food of Mexico cookbook to your collection. In it he pays tribute to the best of his country’s artisanal cooking traditions. Many of the photographs featured in the book will be on display and the cookbook will be for sale exclusively at the event. To learn more about Calle San Miguel or to purchase tickets, go to

How to prepare huaraches
If you are the adventurous sort and want to make them at home, Feed the Hungry’s Chef José Luis Morales has provided the recipe for you.

To prepare the masa, place masa flour, salt and 1 ¼ cups water in a bowl and mix together until a homogenized and smooth dough forms, about two minutes. Cover with a moistened clean kitchen towel until ready to use.

Next, take a handful of the prepared masa and place on top of an oblong mold lined with plastic wrap. Place another piece of plastic wrap on top and roll over the top of the mold using a dowel until the masa is filled to the correct depth. Lift the huarache out of the mold. Cook on a hot comal, making sure both sides are well done. Brush with a little vegetable oil, and then add a layer of mashed beans, followed by some salsa, crumbled farmer’s cheese and finally a little chopped onion and cilantro. Serve to your guest and enjoy this delicious Mexican antojito.

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